In case you haven’t noticed (or don’t know; I just realized you could be anywhere in the world reading this), it’s tambis season. A friend gave me a bagful of these babies, freshly picked from the tree in their front yard. Note the deep, even, more-red-than-pink coloration, the absence of bruises, the thin film of sweat from a brief stay in the refrigerator — this bunch screams of crunchy, please-pass-the-salt goodness.
Tambis (water guava/apple) can be a bit too prolific, which is why you don’t often see them sold in fruit stalls (most households hereabouts have their own tree). Some people actually have to force them on others to get rid of them. But don’t knock the fruit: it has an effortless crunch that gives way to a cool and airy pulpiness, and a light, refreshing taste reminiscent of rain, with just a hint of sweetness. It’s all yours for the asking, too. Now, if you’ll please excuse me, I’ve some serious munching to do…
This post has no comments.
Post a Comment